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Leek and Chicken Soup

 
One serving costs about $3.75 One serving costs about $3.75

$3.75 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 fall,winter,gluten-free,healthy,gluten free lunch,main course,main dish,dinner
spoonacular Score:83%

Spoonacular Score: 83%

 

Leek and Chicken Soup might be just the main course you are searching for. For $3.75 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. One serving contains 727 calories, 31g of protein, and 22g of fat. Only a few people made this recipe, and 1 would say it hit the spot. If you have parsley, chicken, potato, and a few other ingredients on hand, you can make it. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your Autumn event. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is super. Try Chicken Leek Soup, Chicken, leek and potato soup, and Chicken, Corn & Leek Soup for similar recipes.

Ingredients

Servings:
1
1  diced carrot
diced carrot
2 fillet
2 fillet chicken
chicken
2.5 cups
2.5 cups chicken stock
chicken stock
1 cup
1 cup corn kernels
corn kernels
2 medium
2 medium white leeks
white leeks
2 sprig
2 sprig parsley
parsley
0.5 lb
0.5 lb potato
potato
some
some black salt and pepper
black salt and pepper
1 Tbsp
1 Tbsp soy sauce
soy sauce
1 Tbsp
1 Tbsp unsalted butter
unsalted butter
1  diced carrot
1
diced carrot
2 fillet chicken
2 fillet
chicken
2.5 cups chicken stock
2.5 cups
chicken stock
1 cup corn kernels
1 cup
corn kernels
2 medium white leeks
2 medium
white leeks
2 sprig parsley
2 sprig
parsley
0.5 lb potato
0.5 lb
potato
some black salt and pepper
some
black salt and pepper
1 Tbsp soy sauce
1 Tbsp
soy sauce
1 Tbsp unsalted butter
1 Tbsp
unsalted butter

Equipment

bowl
bowl
frying pan
frying pan
bowl
bowl
frying pan
frying pan


Instructions

  1. Cut chicken into very small pieces and toss in a bowl with soy sauce.
  2. Heat butter in a non stick fry pan and stir fry leeks for 2 minutes. Add carrot and stir fry for 1 minute. Add potato and chicken stock and season with salt and pepper. Bring to the boil and cook on medium heat for 15 minutes.
  3. Blend half the soup to a puree and return the pureed soup to the pan. Add corn kernels and simmer for 5 minutes. Add chicken pieces to hot soup and leave on gentle heat for 5 minutes without boiling it. Stir in parsley and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.75
Ingredient
1 diced carrot
2 fillets chicken
2.5 cups chicken stock
1 cup corn kernels
2 mediums white leeks
2 sprigs parsley
½ pounds potato
1 tablespoon soy sauce
1 tablespoon unsalted butter
Price
$0.11
$0.01
$1.93
$0.41
$0.67
$0.08
$0.30
$0.12
$0.12
$3.75

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
726 Calories
30g Protein
21g Total Fat
110g Carbs
54% Health Score
Limit These
Calories
726
36%

Fat
21g
33%

  Saturated Fat
9g
60%

Carbohydrates
110g
37%

  Sugar
24g
27%

Cholesterol
49mg
17%

Sodium
2466mg
107%

Get Enough Of These
Protein
30g
61%

Vitamin A
13770IU
275%

Manganese
2mg
130%

Vitamin K
126µg
121%

Copper
1mg
81%

Vitamin B6
1mg
78%

Iron
14mg
78%

Vitamin B3
15mg
76%

Vitamin C
57mg
69%

Potassium
2365mg
68%

Folate
258µg
65%

Fiber
13g
56%

Vitamin B2
0.77mg
45%

Phosphorus
439mg
44%

Magnesium
163mg
41%

Vitamin B1
0.45mg
30%

Selenium
17µg
25%

Calcium
227mg
23%

Zinc
2mg
18%

Vitamin B5
1mg
18%

Vitamin E
2mg
18%

Vitamin D
0.21µg
1%

covered percent of daily need

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